Chicken Zucchini Casserole

• 1 pkg. Stove Top Cornbread Dressing
• 1/2 c. Butter--melted
• 4 cups of Zucchini--chopped, peeled, grated (however you want it)
• 2 cups of Carrots--peeeled and sliced
• 1/2 c. Onions--chopped
• 1 Garlic clove--minced
• 2 cups of Rice---cooked (I like to use intant brown or wild rice)
• 1 can of Cream of Chicken soup
• 1 sm. container of plain Yogurt or Sour Cream
• 2 cups of chicken--cooked
• Salt and Pepper to taste
• 1 c. Cheddar cheese--grated

Mix Cornbread Dressing Crumbs with the melted butter. Spread 3/4 of the crumbs in the bottom of a 9x13 casserole dish and set the remaining crumbs aside. In medium saucepan cook Zucchini and carrots in a small amount of water, until fork tender. Drain and set aside. Saute the onions and garlic until translucent and add to the cooked veggies. Mix the chicken soup, yogurt, chicken, rice and salt and pepper into the bowl of veggies and mix all together. Pour over the crumbs into the casserole dish. Top with the remaining dressing crumbs and cheddar cheese.

Bake uncovered at 350 degrees for 25 minutes. Serve bubbly hot!

I like to serve this with Garlic Bread and maybe a Fresh Tossed Salad. When I am in a hurry to get this made up, and I think ahead enough, I like to use chicken that I have cooked and then frozen. Or even easier would be to buy a deli cooked chicken and take it off the bone.